There’s something truly timeless about seafood. The taste of the ocean, the freshness of lemon, the aroma of herbs, and the simplicity of olive oil come together in perfect harmony. Seafood salad captures all of this in a single dish — light, elegant, and full of character. It’s not just food; it’s a reflection of Mediterranean philosophy — freshness, simplicity, and balance. Each bite carries the essence of the sea and the joy of slow dining shared with loved ones.
While seafood salads vary across regions, from the Italian Insalata di Mare to the creamy American-style versions, they all share one thing in common — respect for the ingredients. It’s about allowing the seafood to shine, enhanced by just the right touch of acidity and texture.
At Loza NYC, Chef Zivko takes this culinary tradition and brings it to the modern table. As a private chef in New York City, he believes that seafood salad is more than just a meal — it’s an experience. With attention to freshness, balance, and presentation, his approach transforms this humble dish into a refined expression of Mediterranean hospitality. Whether served at a private dinner or a summer garden party, it’s a dish that feels like a coastal escape.
Why Seafood Salad Deserves a Place on Your Table
Seafood salad is the perfect example of how something simple can be extraordinary. It’s fresh, nutritious, and surprisingly versatile. You can serve it as a light lunch, a dinner appetizer, or the star of a festive table. What makes it so special is its balance — lean proteins from shrimp and scallops, healthy fats from olive oil, and a burst of flavor from herbs and lemon. It’s the kind of meal that nourishes both body and spirit.
From a nutritional standpoint, seafood salad is a powerhouse. It’s rich in omega-3 fatty acids, which support heart health and brain function, and it’s naturally low in calories. Every bite delivers high-quality protein without heaviness — a reason why this dish remains a Mediterranean favorite.
Beyond nutrition, it’s also about mood. A beautifully arranged seafood salad brings a sense of joy and lightness to any table. Compared to heavier dishes, it feels vibrant and energizing. While Italian versions celebrate simplicity with olive oil and herbs, American versions often feature a creamy base, perfect for sandwiches or picnics. Both styles have their charm, but they all rely on one essential rule — use the freshest seafood available.
At Loza NYC, that’s non-negotiable. Chef Zivko emphasizes that freshness determines everything — texture, aroma, and flavor. When seafood is treated with care, the result is pure perfection on a plate.
Ingredients That Make the Perfect Seafood Salad
Choosing the Right Seafood
The beauty of a seafood salad lies in variety. The best versions combine different textures and flavors — tender shrimp, delicate scallops, slightly chewy calamari, and the rich brininess of mussels or clams. Crab meat, whether fresh or imitation, adds sweetness and body. The key is harmony — no single ingredient should dominate the others.
Start by selecting high-quality, sustainably sourced seafood. If possible, buy it fresh on the day of preparation. Shrimp should be firm and translucent, calamari should have a clean ocean scent, and scallops should appear moist, not dry. When cooking, remember that each seafood type requires a slightly different timing. Shrimp cook in minutes, scallops need only a quick sear or boil, and calamari should be either cooked very briefly or slow-simmered to stay tender.
In his private dining experiences at Loza NYC, Chef Zivko always stresses respect for the product. “Seafood speaks for itself,” he says. “My job is simply not to interrupt the conversation.” By lightly poaching or steaming each seafood component separately, he ensures every bite retains its perfect texture and flavor. The result? A salad that tastes of the sea — fresh, bright, and clean.
Vegetables, Herbs, and Dressings
While seafood is the star, vegetables and herbs create balance. Celery brings crunch, cherry tomatoes add sweetness, and red onions offer a touch of spice. Fresh parsley and basil lift the dish with aroma, while lemon zest and juice deliver brightness. In Mediterranean cooking, freshness isn’t optional — it’s philosophy.
A well-made seafood salad often follows the rule of simplicity. Instead of masking flavors, it enhances them. This is where herbs and acidity do their magic. A drizzle of extra virgin olive oil binds everything together, turning individual ingredients into a symphony. Capers can introduce a gentle briny note, and a handful of arugula or baby spinach adds color and a mild peppery edge.
The vegetables you choose depend on your preference and seasonality. In summer, think of cucumber, cherry tomatoes, and herbs. In cooler months, roasted peppers or artichokes make for a comforting twist. At Loza NYC, Chef Zivko often customizes salads to reflect the season or theme of a private dinner. “Cooking should always feel alive,” he says — and in this dish, that vitality shines through every color and texture. Reserve cooking classes with Zivko.
The Secret Is in the Dressing
The dressing is where the art begins. The classic Mediterranean seafood salad uses an olive oil and lemon dressing — simple, yet perfectly balanced. Extra virgin olive oil provides silkiness, while lemon juice and zest introduce brightness. A pinch of sea salt, cracked pepper, and maybe a touch of garlic bring depth.
Some chefs add a splash of white wine vinegar or a hint of Dijon mustard to emulsify the dressing. Others might include a drop of honey to round the acidity. The goal is to complement the seafood without overpowering it. Every spoonful should feel fresh, light, and aromatic.
At Loza NYC, this step becomes a ritual. Chef Zivko often prepares the dressing moments before serving, whisking the ingredients gently so the oil and lemon emulsify naturally. The aroma of freshly squeezed lemon and high-quality olive oil fills the kitchen — it’s a moment of pure anticipation. As he says, “You can feel when a dish is ready — not because of time, but because of balance.” The dressing brings all the ingredients into harmony, turning a collection of components into a complete culinary experience.
Step-by-Step Seafood Salad Recipe
Creating the perfect seafood salad requires care, not complexity. Here’s how to do it like a private chef.
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Prepare the seafood. Clean shrimp, scallops, and calamari thoroughly. Boil or steam each type separately to avoid overcooking. Shrimp should turn pink and opaque, scallops just firm, and calamari lightly tender. Cool immediately in ice water to lock in freshness.
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Combine your vegetables. In a large bowl, mix diced celery, halved cherry tomatoes, finely chopped parsley, and thin slices of red onion.
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Mix the dressing. In a small bowl, whisk together ⅓ cup olive oil, juice of two lemons, salt, pepper, and a touch of garlic.
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Assemble the salad. Gently fold seafood into the vegetable mix, then drizzle the dressing evenly. Toss carefully to coat without breaking the seafood pieces.
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Chill before serving. Refrigerate for at least 30 minutes to let flavors meld.
For presentation, serve the salad in chilled bowls or on a platter lined with fresh greens. Garnish with lemon wedges and herbs. At Loza NYC, the final touch might be a few drops of infused olive oil or microgreens for a modern look — proof that simplicity and sophistication can coexist beautifully.
Tips from a Private Chef: How to Elevate Your Seafood Salad
Great seafood salad isn’t just cooked — it’s curated. Every detail, from sourcing ingredients to plating, shapes the final impression. Chef Zivko from Loza NYC often shares insights from his private dinners that home cooks can easily apply.
First, choose seafood from trusted suppliers. Freshness is non-negotiable, but quality is equally vital — wild-caught varieties tend to have richer flavor and firmer texture. Second, respect temperature. Let seafood cool fully before mixing, so the dressing clings evenly and flavors develop naturally.
Third, think visually. A well-presented seafood salad should look like summer on a plate — colorful, bright, and inviting. Use contrast: pink shrimp, white calamari, green herbs, and golden olive oil. The more vibrant it looks, the more appetizing it feels.
Finally, pair wisely. A crisp glass of Pinot Grigio or Sauvignon Blanc highlights the citrusy, briny tones of the dish. For private dinners in NYC, Chef Zivko often recommends a light sparkling wine to add a celebratory note.
His golden rule? “Don’t rush. Seafood salad rewards patience.” Give the ingredients time to blend, and the result will taste effortless, elegant, and unforgettable.
Creative Variations of the Seafood Salad Recipe
Italian-Style Seafood Salad (Insalata di Mare)
This version celebrates the Mediterranean ideal of purity. Olive oil, lemon, parsley, and perfectly cooked seafood — nothing more, nothing less. Italians often prepare it a day in advance so flavors mature overnight. Served cold, it’s a staple of seaside summer dining.
Creamy American Seafood Salad
Popular across coastal regions, this variation blends imitation crab or shrimp with mayonnaise, celery, and herbs. It’s rich, satisfying, and perfect for sandwiches, sliders, or picnic sides.
Modern Twist by Loza NYC
At Loza NYC, Chef Zivko reimagines seafood salad for modern palates. His signature version uses olive oil infused with herbs, citrus zest, and a hint of smoked salt — a nod to coastal sunsets. The presentation is minimalist yet luxurious, served on hand-crafted ceramic plates, often as a starter for private dining experiences or seafood-themed cooking classes.
Every version reflects its culture, but they all celebrate the same thing — the freshness of the sea, transformed into art.
How to Serve and Store Seafood Salad
Seafood salad should be served chilled or at room temperature — never warm. This allows the flavors to open while maintaining the delicate texture of the seafood. Choose elegant presentation: wide shallow bowls, white ceramic platters, or even individual glasses for a modern touch.
If preparing ahead, store it in an airtight container and refrigerate for up to 48 hours. Avoid freezing — it compromises texture. When serving again, refresh with a drizzle of olive oil and a squeeze of lemon.
At Loza NYC, presentation is part of the experience. Chef Živko often plates seafood salads as part of multi-course meals, pairing them with crisp wines and Mediterranean sides. His advice for home cooks? “Treat it as more than food — it’s an atmosphere.” That’s why lighting, serving ware, and even background music can elevate the moment. The beauty of this dish lies in its simplicity — it turns any meal into a memory.
Bringing the Mediterranean to Your Home
Seafood salad isn’t just a recipe — it’s a way to bring the spirit of the Mediterranean into your kitchen. The smell of olive oil, the freshness of lemon, and the vibrant colors evoke coastal dining at its best. It’s an invitation to slow down, share, and savor.
If you’d like to learn how to prepare it with a professional touch, Loza NYC offers private seafood cooking classes where you can cook alongside Chef Živko and discover the secrets behind balancing flavors and plating like a pro. Whether you’re hosting a private dinner or planning a culinary event, his personalized approach ensures an unforgettable experience.
From intimate dinners to corporate gatherings, Loza NYC brings fine dining into private settings with elegance and warmth. And it all begins with dishes like this — simple, seasonal, and beautiful.
Frequently Asked Questions about Seafood Salad
Can I use frozen seafood?
Yes, as long as it’s high-quality and properly thawed. Always pat dry to avoid excess moisture.
What dressing works best?
A classic olive oil and lemon dressing keeps flavors bright and clean, but creamy variations are delicious too.
How long does seafood salad stay fresh?
Ideally, consume within 48 hours for best flavor and texture.
Can I serve it warm?
Traditionally, no — cooling enhances its flavor balance.
What wines pair well?
Crisp whites like Pinot Grigio, Albariño, or Sauvignon Blanc work beautifully.
Seafood salad captures everything that makes Mediterranean cuisine so beloved — freshness, color, and harmony. It’s simple to make, yet endlessly elegant. With a touch of creativity, it can transform from a casual dish into a centerpiece worthy of fine dining.
At Loza NYC, Chef Živko celebrates this balance between simplicity and sophistication. His seafood salad represents what dining should be — fresh ingredients, pure flavors, and shared joy. Whether you’re making it at home or enjoying it as part of a private dining experience, this dish connects you to the sea, to the moment, and to the art of living well.
Book your private seafood dining experience or personalized cooking class with Loza NYC today — and bring the Mediterranean to your table.
